Directions

In a sauté pan, combine the orange juice, stock and 1/2 cup (125 mL) of the mint. Bring to a boil; reduce to simmer and add the turkey strips. Poach turkey 15 minutes or until completely white and cooked through. Remove the turkey and allow to cool. In a small mixing bowl, combine the oil, orange juice concentrate, vinegar, garlic, and black pepper. Place the spinach in a medium glass salad bowl. Add the turkey, black pepper and orange wedges. Drizzle with dressing and sprinkle on the orange juice for zest.

Variation: Substitute chicken for turkey, or grilled Portobello mushrooms for a vegetarian option.